Persimmon Salad Recipe | Epicurious

Ingredients

• 2 Belgian endives, cored, cut into 1-inch slices
• 1 head radicchio, cored, leaves cut into 3-inch pieces
• One 5-ounce bag baby arugula
• 1 head frisée, core and dark green leaves discarded, white leaves cut into 2-inch pieces
• 2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges
• 1/4 cup walnuts, toasted and finely chopped
• 1 pomegranate, seeds removed and reserved, pith and skin discarded
• 1/4 cup pomegranate vinaigrette (recipe follows)
• Freshly ground black pepper
• 1/2 cup pomegranate seeds
• 1/2 cup sherry vinegar
• 1/2 cup honey
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 1/4 cups olive oil